Sweet and sour garlic is a traditional snack in Jiangnan and northern China. It is brown in color, sweet and sour, crisp and refreshing, rich in protein, fat, sugar, vitamins and various minerals, and has high nutritional and edible values. It is mainly made of garlic, sugar and vinegar in a certain proportion.
In life, the proportion of sweet and sour garlic is100g of fresh garlic, vinegar or balsamic vinegar1000g, and 800g of sugar. By analogy, 2 kg of garlic needs vinegar10000g of sugar at a time.
Do you need water for sweet and sour garlic?
When making sweet and sour garlic, there is no need to add water, because the main materials of sweet and sour garlic are garlic, vinegar and white sugar. Adding water will easily lead to the dilution of sweet and sour garlic, which will lead to the bad taste of sweet and sour garlic, and the storage time is not long, which is easy to deteriorate and pose a threat to human health.
Do you need salt in sweet and sour garlic? Yes.
Generally, there is no need to add salt when soaking sweet and sour garlic, but before soaking, garlic will be treated well, that is, garlic will be soaked with salt water to remove the spicy feeling of garlic, so that the taste of garlic will be better when it is made into sweet and sour garlic. Usually, 2 kg of garlic can be soaked with salt water.
How long can you eat sweet and sour garlic? It usually takes about 20 days.
Sweet and sour garlic belongs to pickled products, and the curing time has a great relationship with the temperature of the surrounding environment. At normal temperature and in a dry environment, it usually takes only about 20 days to soak it, but in an environment with low humidity and temperature, it usually takes about one month.
Therefore, if you want to soak the sweet and sour garlic completely as soon as possible, you need to put it in a dry and warm environment, which is better.
The authentic pickling method of sweet and sour garlic is as follows:
Ingredients: garlic, aged vinegar, sugar, salt.
Practice:
1, first peel garlic, wash it, and dry it in the air.
2. Soak in salt water for 2-3 hours.
3. Then take out the clear water and drain it to dry.
4. After that, put it in a water-free and oil-free appliance, pour in vinegar without garlic and add appropriate amount of sugar.
5. Finally, it is sealed and stored at room temperature for about 15-20 days, and it can be eaten after it changes color and tastes.